This is the pumpkin pie most of us grew up with at Thanksgiving: a smooth, gently spiced filling in a deep-dish crust. It takes one bowl and about 15 minutes of work. The oven does the rest.
The recipe uses a whole 15-ounce can of pumpkin and a whole 12-ounce can of evaporated milk, so there are no half-cans left in the fridge.
What you need
Everything here is in a regular US grocery store. Two things matter most:
- Pure pumpkin, not pumpkin pie filling. Pie filling is already sweetened and spiced. If you use it, the pie will be too sweet and the spices will be off.
- A deep-dish crust. This filling makes about 4 cups. A regular 9-inch crust is too shallow and will overflow.
Why two oven temperatures
The pie starts at 425°F for 15 minutes to set the crust, then finishes at 350°F so the filling cooks gently. A filling baked too hot puffs up and cracks as it cools.
How to tell it's done
Slide a thin knife into the filling about an inch from the center. If it comes out clean, the pie is done. The very center can still wobble a little; it firms up as it cools.
If you have an instant-read thermometer, the center should read about 175°F.
Make it ahead
You can bake the pie a day before Thanksgiving. Let it cool on a rack for 2 hours, cover it, and keep it in the refrigerator. Take it out about 30 minutes before serving if you like it less cold.
To freeze, cool the pie completely and wrap it tightly. It keeps its best quality for 1 to 2 months. Thaw it in the refrigerator overnight.
Classic Pumpkin Pie
Smooth spiced pumpkin custard in a 9-inch deep-dish crust.
Ingredients
Instructions
- Heat the oven to 425°F with a rack in the lower third. Set the pie crust on a rimmed baking sheet.
- In a small bowl, stir together the sugar, cinnamon, ginger, cloves and salt.
- In a large bowl, beat the eggs. Stir in the pumpkin, then the sugar and spice mix.
- Slowly stir in the evaporated milk until the filling is smooth.
- Pour the filling into the crust. Bake for 15 minutes at 425°F.
- Lower the oven to 350°F and bake 40 to 50 minutes more, until a knife inserted near the center comes out clean. The very center may still wobble slightly.
- Cool the pie on a wire rack for 2 hours, then serve or refrigerate.
- If the crust edge browns too fast, cover it with a ring of foil for the rest of the bake.
- Check doneness early: ovens vary, and an overbaked pie can crack on top.
Food safety: pumpkin pie is an egg custard. Refrigerate it within 2 hours of cooling and eat it within 3 to 4 days.
Questions people ask
Can I use fresh pumpkin?
Yes, but cook it down until it's as thick as canned pumpkin. Watery puree makes a soft, weepy pie.
Why did my pumpkin pie crack?
It was most likely baked a little too long or too hot. Start checking it at the 40-minute mark after you lower the oven.
Does pumpkin pie need to be refrigerated?
Yes. It's an egg custard, so don't leave it out for more than 2 hours. In the refrigerator it keeps 3 to 4 days.
Sources
Recipe checked on November 9, 2026, against these published recipes and food-safety guidance:
- Libby's (Nestlé), "Libby's Famous Pumpkin Pie." verybestbaking.com
- Once Upon a Chef, "Perfect Pumpkin Pie." onceuponachef.com
- Iowa State University Extension, AnswerLine, on storing and freezing pumpkin pie (updated January 2024). blogs.extension.iastate.edu